FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method involves ingredients selection, milling, stirring and mince moulding with subsequent dry-curing. During the mince moulding one places the mixture between shifts of smoke and air permeable film and rolls the mixture into a 4-6 mm thick layer. Dry-curing is performed at a temperature of 18-30°C till the ready product moisture content is equal to 36-38%. One introduces sea salt, a spices mixture, a flavour enhancer, a structure-forming food additive and an antioxidant into the fish mince at the specified ratio.
EFFECT: invention allows to manufacture a dry-cured food product with extended storage life.
3 cl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD OF SUNDRIED FORMED FISH FOOD PRODUCT | 2008 |
|
RU2361461C1 |
| RAW SUN-DRIED FISH SAUSAGE | 2008 |
|
RU2361460C1 |
| RAW SMOKED FISH SAUSAGE | 2008 |
|
RU2366305C1 |
| DELICATESSEN RAW SMOKED FISH SAUSAGE | 2010 |
|
RU2446715C1 |
| METHOD FOR PRODUCTION OF AIR-DRIED PRODUCTS OF SALMON FISHES OF ATLANTIC SALMON FAMILY | 2010 |
|
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| METHOD FOR PRODUCTION OF MOULDED HOT SMOKED FISH PRODUCTS WITH STRUCTURE SIMILAR TO THAT OF HAM | 2010 |
|
RU2452263C1 |
| DELICATESSEN RAW DRIED FISH SAUSAGE | 2010 |
|
RU2453204C1 |
| METHOD FOR MANUFACTURE OF FORMED SMOKE PRODUCTS | 2001 |
|
RU2179395C1 |
| RAW SMOKED SAUSAGE OF FISH RAW MATERIALS | 2012 |
|
RU2496352C1 |
| RESTRUCTURISED MOULDED FISH PRODUCT | 2010 |
|
RU2452262C1 |
